To celebrate this lovely, chilly, breezy day I baked a yummy fall-like treat- cinnamon and nutmeg spice cupcakes with maple butter cream frosting. They were so delicious and the smell of cinnamon and nutmeg filling my home was an added bonus.
Hello, fall weather. Please feel free to stick around.
Cinnamon Nutmeg Spice Cupcakes
Ingredients:
3 eggs
1/2 cup unsalted butter, softened
1 1/2 cup sugar
1 cup buttermilk (if you do not have buttermilk, pour 1 tbsp white vinegar into a measuring cup then fill with milk until 1 cup is reached)
2 teaspoons vanilla extract
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon nutmeg
1 1/2 teaspoon cinnamon
1/4 teaspoon salt
Preheat oven to 350 degrees. Line cupcake pan with liners.
Cream the butter and sugar together. Add in the eggs and mix well after each until combined. Add vanilla to mixture. Mix together the flour, baking powder, baking soda, salt, and spices in a separate bowl. Add the flour mixture and the buttermilk alternately in three parts. Fill cupcake tins 2/3 full.
Bake at 350 degrees for about 17-18 minutes or until a toothpick comes out clean.
Maple Butter Cream Frosting
1 cup unsalted butter, softened
2 3/4 cups powdered sugar
2 tablespoons brown sugar
3 tablespoons maple syrup
1/4 teaspoon vanilla extract
1/4 teaspoon salt
Directions:
Cream butter in bowl. Mix in powdered sugar and beat for about a minute, scraping sides of bowl as needed. Add the brown sugar and maple syrup. Mix for 2-3 minutes until frosting is well mixed and fluffy.
(NOTE: If you use salted butter for the cupcake and frosting, do not add the 1/4 teaspoon of salt. I use unsalted butter when I cook/bake so that I can control the amount of salt I put in)
i'm so glad someone else appreciates the change into autumn! i can always count on you for that! :-) and those cupcakes sound delicious...i'll have to try those!
ReplyDelete-amanda